Lentils and Potatoes with Curry
Makes: 4 servings
Time: About 1 hour
M O
You may want to double this recipe so you have some handy in the fridge or freezer, because it reheats beautifully. Don’t worry if the potatoes crumble a bit on the second go-round; they will only add body to the dish.
Other beans you can use: dried yellow or green split peas, split mung beans without skins (moong dal); reduce the cooking time by 15 minutes or so
- 1 cup dried brown lentils, rinsed and picked over
- 3½ cups water, coconut milk, or vegetable stock (pages 97–100), plus more if needed
- 1 tablespoon curry powder (to make your own, see page 649)
- 2 medium russet potatoes, peeled and cut into large chunks
- Salt and pepper
- Yogurt for garnish (optional)
- Minced fresh cilantro for garnish
- Put the lentils, water, and curry powder in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low so that the liquid bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water a bit, about 15 minutes.
- Add the potatoes and cover the pan completely. Cook, undisturbed, for 10 minutes or so, then stir gently and check to make sure the lentils aren’t too dry. If so, add a little more liquid. Add salt when the lentils become tender.
- Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the center, another 5 to 10 minutes; add liquid if necessary. The mixture should be moist but not soupy. Add lots of pepper, stir, then taste and adjust the seasoning. Garnish with yogurt if you’re using it and cilantro and serve.
Buttery Lentils and Potatoes with Curry
A little smoother and more flavorful: When you stir and check the mixture in Step 2, stir in 2 tablespoons cold butter.
Curried Lentils with Potatoes, Chickpeas, and Spinach More substantial: Add 1 cup cooked chickpeas (see page 435) along with the potatoes. When you add the salt in Step 2, also stir in 2 cups baby spinach.